The Breakfast of Champions

I don’t often get to splurge on a good steak. Ribeye steaks are my favorite cut. They have just enough fat in them to stay juicy and tender. I am thoroughly addicted. I usually buy two good size steaks to feed all five of us. Keep in mind, one steak feeds my three little kiddos. I was lucky enough to have extras. I love having leftover steak. Why? Breakfast!

Today was a one hour Diamond Cutter workout. I do DDP Yoga and I have been building plenty of muscle and trimming off the fat, slowly but surely. (You can check out my other Facebook page I really needed a big breakfast after I had to recover a little longer. So what do I make? Steak and eggs of course. Even the kiddos like this one!

Here’s what you’ll need to make this like a Champ:

  • Left over Steak, Cut into Pieces
  • Half of an Onion
  • 1/4 of a Red Bell Pepper
  • 3 small garlic clove pieces (Or 1-2 large, depending on what you have.)
  • Eggs (I use 6 for just me and 3 kiddos, or 8 for all five of us.)
  • Salt and Pepper
  • Organic Ketchup (optional, I use Simple Truth Organic)
  • Avocado (optional)

Take a good food processor (I use my Ninja that came with my blender that I purchased at Wal-Mart.) and add pieces of steak, onions, peppers, and garlic into the food processor. Pulse a few times until the pieces are minced. You do not want to blend this into much, so don’t over do it!

Add coconut oil or olive oil (which ever you have or prefer), to a deep skillet. Let it heat up just a little bit. You should hear a sizzle when you add the meat and veggie mixture. Just cook it a few minutes to reheat all of the ingredients. The onions and peppers should be small enough that they will cook faster than usual. Once you have it good and slightly browned, warmed throughout, crack your eggs right over the meat. Crack some salt and pepper on top and begin to fold the eggs and meat together.

I did notice that it took the eggs a little longer to cook. I had my cook top on medium and I didn’t constantly stir them like I have other scrambled omelets. So if you see it’s still a little gooey, chill out and let it cook. You’ll see the difference. When it’s done, pour it out onto a plate. Douse it in organic ketchup, and an avocado. I think salsa and cheese would be great, if you tolerate dairy. There are so many things to do with eggs, use your imagination!

If you need a big breakfast like I did you could add a couple of gluten free blueberry waffles, and your favorite piece of fruit. I love bananas after a workout for the potassium that is supposed to help prevent muscle cramps.

I hope you enjoy this recipe. Feel free to get creative and share a picture with me on the Facebook page because let’s face it…I’m a food picture addict too. Come back next time and see what this Workout Champ, Common Sense Cook throws down next, Diamond Cutter symbol and all. I’m sending y’all lots of protein and full bellies, from my kitchen to yours.

Happy Friday everyone!

-Ami M. Lee, The Common Sense Cook

A Surprising Pie

It could be said that I’m a little obsessed with pie and it may be genetic. We received a box in the mail and Madison asked if it was pie! Funnily, the relative who sent the first box ended up sending another box that actually had pie in it! I even have a love for Shepherd’s Pie! My favorite recipe is from Gordon Ramsay. The lamb, the potatoes, the Parmesan! The only bad thing is, his recipe is definitely not friendly for our dietary needs of dairy and gluten free. So what did I do? I made stuff up…literally.
Now, I am a big stickler that a Shepherd’s Pie is lamb and a Cottage Pie is beef. The store I happened to be at didn’t have lamb. So what do I do? I picked up ground bison! Ground bison is so yummy and is available at Wal-Mart and Kroger. It is a little pricey but has very little fat and has a beautiful flavor. A paleo lifestyle seeks to eat many kinds of animals and I’m eventually going to work on the snout to tail idea.
Here’s what you’ll need for this unconventional pie:
⦁ 2 lbs of ground bison (or more depending on your family size)
⦁ red cooking wine (It’s always best to go with something you’ll drink but cooking wine works just as fine.)
⦁ bay leaf
⦁ garlic
⦁ mushrooms (portobella is my favorite)
⦁ carrots
⦁ Salt and Pepper
⦁ 4 Sweet Potatoes
⦁ Bay Leaf
⦁ onions
⦁ red bell pepper (optional)
This pie is full of plenty of veggies and deliciousness. Take all of the veggies and finely chop them. Get them as small as you can so they’ll almost “blend in” with the meat. Cook those onions down with some salt and a smidgen of water till they are soft. If you tolerate butter, add just a bit of grass fed butter (like Kerrygold) and caramelize them. Add all of your veggies in with the ground bison. Mix it well and get the veggies evenly distributed in a big pot or pan. Add your seasonings and the red wine and let the sauce coat the meat and veggies. Cook it down until the bison is browned and the sauce is absorbed and/or evaporated.
While this is going on, cut up those sweet potatoes and throw them in a big pot of salted water to boil. They’re done when you can stick a knife through them and it easily slips off. Carefully transfer the sweet potatoes to a big bowl and add some bay leaf, garlic, salt, pepper, and some finely chopped red bell pepper if you have it. Take a whisk and smush the mixture until it makes a type of orange mashed potato.
Now, I left my meat mixture in the fridge for a few days to prep ahead of time. This really saved me time because all I had to do was the step with the sweet potato mash. Add your meat mixture to a casserole dish (this is the part you can do early…don’t do the sweet potatoes early). Top the meat mixture with a thick layer of the sweet potatoes. Throw it in the over at 350 degrees for 25 to 35 minutes depending on if you had your meat in the fridge or made it fresh. The potatoes should turn a lovely brown and golden orange color. Dish it out on a plate and you’ll be in paleo meat pie heaven! The recipe I used from Gordon Ramsay definitely had complimentary flavors to go with the sweet potatoes.

This pie is approved by even my pickiest kiddo!
Whether it’s pecan, shepherd’s, or any other kind of pie, I’m sending you a good smelling home and fully satisfied tummies from my house to yours. This crazy pie lady, common sense cook is cooking up some great things and I hope you’ll come back and enjoy another recipe with me next week.